Strawberry Cheesecake Cookies

I'll take 12 of them right now.

1 hour prep

20 minutes cook

Serves 12 Cookies

Chris Cahill
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Ingredients

    Dough -
  • 210gButter
  • 150gSugar
  • 50gBrown Sugar
  • 1Egg
  • 1Extra Egg Yolk
  • 1 TspVanilla Extract
  • 1 TspBaking Soda
  • 1/4 TspSalt
  • 345gPlain Flour
  • Baked Strawberries (Diced)
    • Filling -
  • 85gMascarpone
  • 85gCream Cheese
  • 30gIcing Sugar
  • Strawberry Jam

Strawberry cheesecake but make it handheld! We've filled giant vanilla strawberry cookies with the perfect amount of cheesecake filling for that perfect bite every single time!

Method

  • Combine the cream cheese, mascarpone and icing sugar. Place 12 heaped teaspoons onto a baking paper covered tray. The place in the freezer for 1 hour.
  • Beat the butter and sugars in a bowl until light and fluffy. Add in the egg, egg yolk and vanilla and mix until combined.
  • Add in the flour, salt, and baking soda, and mix until just combined (don't over-mix).
  • Dice the strawberries and fold through your dough, chill if needed until use.
  • Split your dough equally into to 12, take one ball and slice in half. Place half on to a tray and press the back of a teaspoon to create an indent,
  • Spoon in a little jam and place on top one of your frozen cream cheese lumps.
  • Flatten and place the second half of your dough over the top and smooth the sides to prevent leakage.
  • Repeat until you have 12 cookie balls. Place in the fridge until ready to bake. Preheat your oven to 175ºC.
  • Bake your cookies (in batches due to spread) for around 15-20 minutes - until the edges are golden and the top is set.
  • Remove from oven allow your cookies to cool on the baking sheet for 10 mins then move them to a wired rack to finish cooling.
  • Optional - MIx together some Strawberry Jam, Icing Sugar and a Splash of hot water in a bowl. Then drizzle over the cooled cupcakes.

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    Chris Cahill

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